a bit about the brew.

cold brew coffee is iced coffee's hipper sibling. cool and on the ready, a few steps ahead, charmingly upbeat without an acerbic bite, and no sad meltdown. 

it can be as geared up as you'd like: chemex, french press, or made in a filtron, anything designed specifically for cold brew. if it works for cold brew coffee, it works for cold brew chocolate.

then there's lo-fi styled, with supplies you might have on hand. 

the basic idea: like coffee beans, it starts with the roast. not all cacao beans make good cold brew. we lean toward the origins that smell great, have a strong chocolate backbone, and based on excellent fermentation tending + process at the farm, less astringency/acid. we tweak our roast specifically for cold brew, and let the beans sit 24 hours to cool completely before winnowing. we opt for a clean winnow, with less husk. cocoa husk "tea" is not our goal: it's a full, cacao flavor we're going for.

unlike warm brew (where hot water is poured over/through or forced through the ground beans) cold brew works on submersion; submersion allows the flavors to steep + settle, and because cool or room temp water is used, the outcome is less acidity, more flavor. 

to brew:

submerse wait a bit, then strain. place in a jar, pitcher, chemex, french press. add water, set aside at room temp or in fridge. for a lighter brew use less time, for a stronger brew wait longer. then strain using a strainer, coffee filter, or press if using a press pot. 

keep covered in fridge or drink right away. add sweetener if you prefer, 1/2 + 1/2, coconut milk, etc. frappe in a blender with ice, muddle with mint and what-have-you for a mocha mojito. or drink it straight up.

grounds make good garden mulch or can go into the compost. but remember: cacao (like all chocolate) is not dog-friendly.